Science Inside
A Common Question
MGP food scientists answer your questions about applications issues. Here, Food Technology Manager Sarah Fischer discusses working with sheeted dough.
Question: Help! My sheeted dough continues to spring back. Do you have a solution?
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Science Inside
Roll Up Tortilla Market Opportunity
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Science Inside
Overcoming functional challenges to create high-protein, lower-net-carb breads
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Science Inside
Plant-Based “Meat” Lab Supports, Speeds New-Product Development
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Science Inside
The 5 W’s of Arise
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Science Inside
One Word with Ody: Multipurpose
As Chief Science Officer and Vice President of R&D, Ody Maningat Ph.D. is a living, breathing food science encyclopedia. But here, we ask him a question he can only answer with one word.
If you could break the laws of physics and create any kind of food product you wanted, what would you make?
Multipurpose. The best possible thing I think I could ever create is a food or ingredient that not only provides nutrition, but also doubles as a medicine or cure for chronic diseases like hypertension, diabetes, etc.

Science Inside
More Than a Gut Feeling About Digestive Health
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Science Inside
Facts of a Food Science Career.
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Science Inside
Learning Outside the Lab.
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Science Inside
Arise at Home
Our primary job is to help our partners deliver unique solutions by adding value to their products. It’s not often we get to talk about using MGP products for ourselves. So, we asked one of our food scientists about that.
What is your favorite way to use Arise® in your own kitchen?
Ody Maningat, chief science officer and VP of R&D: “I eat a lot of noodles and spaghetti and with Arise. I can replace egg whites, reduce cooking loss and improve their overall texture. I could also use it in making bread, to improve its quality, but I don’t do that too often.”
Read more about all the possibilities with Arise.

Science Inside
One Word with Ody: Innovating
Chief Science Officer and Vice President of R&D Ody Maningat Ph.D., has written more than 30 food science journals, authored many industry articles and lectured hundreds of food science classes. But here, he imparts his expertise in just one word.
In one word, what is your biggest struggle or challenge as a food scientist? Why?
Innovating. Creating a new product that’s totally new to the world is the biggest challenge. And not just creating it, but developing and scaling it quickly to meet a market opportunity, that makes it even more difficult. But once you create something new, then see it in the market, that’s when we know we succeeded.

Science Inside
Healthier is Tasting Better.
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Science Inside
One Word with Ody: Working at the Speed of Science
Ody Maningat, Ph.D., is the Vice President of Ingredients R&D and Chief Science Officer at MGP. That means he is an encyclopedia of grain and food science knowledge. But here, he imparts his wisdom in just one word.
In one word, what’s the hardest thing about being a food scientist? Why?
Speed
Specifically, speed to market. There are many challenges to conceptualize a novel product. You have to put together the resources to research it, test and refine it, scale-up the process and then launch the new product into the market. Quickly.
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Science Inside
How will automation impact food science?
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Science Inside
Masterpieces by Liming: Keepin’ it Crispy
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